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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I usually try to stay away from recipes with box-ingredients because I'm not likely to have them on hand, but this cake is worth it. The butter-cinnamon-sugar crust is so yummy. I suppose you could frost or glaze it but I never do because it just doesn't need it. Everyone loves it just as it is. Ingredients:
1 (18 ounce) yellow cake mix |
1 (3 1/4 ounce) vanilla instant pudding mix |
4 eggs, beaten |
1/2 cup cooking oil |
1 cup hot water |
1/4 cup poppy seed |
1 teaspoon almond extract |
4 tablespoons butter |
2 teaspoons cinnamon |
1/4 cup sugar |
Directions:
1. Heavily butter a 10-inch bundt pan.
2. Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
3. Combine all cake ingredients and mix well.
4. Pour into bundt pan and bake at 350°F for about 50 minutes.
5. Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.
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